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Classic Vanilla Slice Recipe

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4.1 from 9 reviews

This Classic Vanilla Slice features layers of crisp, buttery puff pastry filled with a rich, creamy vanilla custard. Baked to golden perfection and chilled to set, this dessert offers a perfect balance of flaky texture and smooth sweetness, making it a timeless treat for any occasion.

Ingredients

Pastry

  • 2 sheets butter puff pastry (frozen)

Custard Filling

  • 110 g caster sugar
  • 50 g corn starch (corn flour)
  • 8 egg yolks (room temperature)
  • 750 g whole milk (warmed)
  • 14 g vanilla bean paste
  • 125 g unsalted butter (chilled and cubed)

Finishing

  • 50 g powdered sugar to dust

Instructions

  1. Preheat the Oven: Preheat a fan forced oven to 180°C (355°F) or 200°C (390°F) if not using a fan. Line two flat baking trays with baking paper.
  2. Prepare the Pastry: Lay frozen butter puff pastry sheets on the lined trays and allow to thaw slightly. Prick holes in both sheets using a fork. Cover with another sheet of baking paper and place a second baking tray on top to prevent puffing.
  3. Bake the Pastry: Bake for 40 minutes in a fan-forced oven or 50 minutes without the fan, until golden and crispy. Check doneness around 30 minutes due to possible oven variance. Once baked, remove and allow to cool completely at room temperature.
  4. Trim Pastry to Size: Place an 8-inch square baking tin on top of each baked pastry sheet. Using a serrated knife, gently score and cut to fit the base and top of the tin, ensuring neat edges for assembling the slice.
  5. Combine Dry Ingredients: In a large heatproof bowl, whisk together caster sugar and corn starch. Add egg yolks and whisk until smooth and combined.
  6. Heat the Milk: Warm whole milk in a large non-stick pot over low heat, stirring occasionally. Remove from heat just as bubbles form around the edges.
  7. Temper the Egg Mixture: Slowly add about 1/4 cup of hot milk to the egg yolk mixture while whisking continuously to prevent curdling. Gradually add half the milk, then the rest, whisking to combine fully.
  8. Cook the Custard: Pour the combined mixture back into the pot and cook over medium heat, stirring constantly. After 3-4 minutes it will thicken. Once thickened and bubbly, continue stirring for 3 more minutes, then remove from heat and stir in vanilla bean paste.
  9. Add Butter: While custard is hot, add chilled, cubed butter gradually in four batches, stirring thoroughly after each addition to melt butter smoothly into the custard without splitting.
  10. Assemble the Vanilla Slice: Line the baking tin with baking paper or plastic wrap, leaving enough overhang for easy removal. Place the trimmed smaller pastry sheet at the bottom. Strain the custard through a sieve onto the pastry to remove lumps, then smooth with a spatula.
  11. Top and Chill: Lay the second pastry sheet on top of the custard layer. Cover with baking paper or plastic wrap. Refrigerate for a minimum of 5 hours, or preferably overnight, to set fully.
  12. Cut and Serve: Using the overhang, lift the vanilla slice out of the tin onto a chopping board. Score the top pastry gently using a sharp serrated knife and a metal ruler for precision. Cut through in one stroke to form slices, wiping the knife clean between cuts. Dust with powdered sugar before serving.

Notes

  • Using chilled butter assists in smooth incorporation into the hot custard without splitting.
  • Thoroughly prick holes in the pastry to prevent excessive puffing during baking.
  • Ensure egg yolks are at room temperature to help in smooth custard preparation.
  • Allow the vanilla slice to chill adequately to make slicing easier and cleaner.
  • Use a sharp serrated knife and clean between cuts for perfect slices.
  • For best results, bake pastry on the same-sized trays to ensure consistent sizing.

Find it online: https://bitezly.com/classic-vanilla-slice-recipe/